ArticleFood science & nutrition2018
Antifatigue and antiaging effects of Chinese rice wine in mice.
Article in Food science & nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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14 citing papers in PubMed, 28 citations in OpenAlex.
- Nutritional and phytochemical properties of Pakhoi a traditional fermented beverage from Uttarakhand, India.Scientific reports · 2026Article
- The role of fermented foods in healthy longevity: A review of potential anti-aging mechanisms.Current research in food science · 2026Review
- Comparative Analysis of Metabolite Changes in Huangjiu During Different Aging Periods Using HRMS Metabolomics.Metabolites · 2025Article
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- Effect of Ginseng Supplementation on Exercise Endurance as a Support for Cardiovascular Disease Management: A Systematic Review and Meta-Analysis.Antioxidants (Basel, Switzerland) · 2024Review
- Effect of Chinese bayberry residue on quality of Chinese quinoa (Food chemistry: X · 2024Article
- A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters.Foods (Basel, Switzerland) · 2024Article
- Antifatigue effects and antioxidant activity in polysaccharide fractions from ChineseFood science & nutrition · 2024Article
- Interaction and dynamic changes of microbial communities and volatile flavor compounds during the fermentation process of coffee flower rice wine.Frontiers in microbiology · 2024Article
- Article
- Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process.ACS omega · 2023Review
- The way of Qu-making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages.Food science & nutrition · 2022Article
- Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation.Food science & nutrition · 2021Article
- Antifatigue and antiaging effects of Chinese rice wine in mice.Food science & nutrition · 2018Article
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Authors and funding
5 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Chinese rice wine (CRW) is widely known for keeping good health and commonly used in the traditional Chinese medicine prescription guiding drug. This study assesses the effects of CRW on antifatigue and antiaging activities in mice models. Mice were randomly divided into four groups performing with 0.25 ml of distilled water, 0.15, 0.25, and 0.4 ml of CRW for 15 consecutive days. The CRW could obviously increase the content of liver glycogen (LG) and decrease the levels of blood lactic acid (BLA)and blood urea nitrogen (BUN) to improve antifatigue ability. In antiaging assay, CRW significantly increased the activity of SOD in liver, the activities of GSH-Px and CAT in brain cortex, body quality, thymus index, and spleen index, and decreased liver MDA levels, liver total cholesterol content, and AChE levels in hippocampus. The CRW has potent antifatigue ability and could minimize the occurrence of age-associated disorders.
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